Recipe
Adding Canned Tuna?! A Japanese Chef's Smooth Shira-ae Recipe
Ingredients
- 1bunch spinach
- 60gcarrot
- 1pack tsuki-konnyaku (shredded konjac) (150g)
- 1can canned tuna
- 1block firm tofu
- 1tbsp sugar (cane sugar)
- 1tsp white miso
- 1tbsp sesame paste (or ground sesame seeds)
- 1tsp light soy sauce
- 1/2tsp sesame oil
- 1/2tsp salt
- 1tbsp soy sauce (for soy sauce washing)
About "Shira-ae (Mashed Tofu Salad) with Canned Tuna"
This is a recipe for smooth Shira-ae (mashed tofu salad) by Japanese chef Akihiko Murata. Firm tofu is thoroughly drained and mashed with a whisk to create a smooth dressing. By mixing spinach, carrots, tsuki-konnyaku (shredded konjac), and canned tuna into a dressing made with white miso, sesame paste, light soy sauce, and sesame oil, you get a rich and approachable flavor. Professional techniques to prevent watery flavors are featured throughout, such as "soy sauce washing" the spinach and "oka-age" (air-cooling) the carrots. This side dish keeps well in the refrigerator for about 4 days, making it perfect for meal prep.
Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →
Tips for Making "Shira-ae (Mashed Tofu Salad) with Canned Tuna"
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Prep
- Cut the tofu in half, wrap in paper, sandwich between trays secured with rubber bands, and drain in the fridge for 1 hour. Alternatively, microwave or boil to remove moisture.
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Prep
- Chop spinach into 3–3.5 cm pieces. Make a cross-cut in the red root ends and wash thoroughly to remove sand.
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Prep
- Even if the konjac package says 'no parboiling required,' boil it briefly to remove odor and achieve a plump texture.
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Boiling
- Boil spinach in salted water, stems first, then leaves. Immediately plunge into ice water to preserve the color.
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Boiling
- Boil carrots for 1–1.5 mins until slightly firm. Do not rinse; air-cool in a colander to preserve texture and flavor.
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Prep
- Squeeze the boiled spinach firmly to remove all moisture. Any remaining water will make the final dish taste bland.
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Seasoning
- Adding a tiny bit of white miso dramatically boosts richness. A pinch of salt at the end sharpens the flavors.
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Seasoning
- Perform 'soy sauce washing' by tossing spinach with under 1 tbsp of soy sauce and squeezing again to prevent wateriness.
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Finishing
- Do not over-flake the canned tuna; toss gently to keep some chunks for texture.
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Plating
- Mound the salad gently to incorporate air and create height for an elegant presentation. Avoid pressing it flat.
Ingredients for "Shira-ae (Mashed Tofu Salad) with Canned Tuna"
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How to Make "Shira-ae (Mashed Tofu Salad) with Canned Tuna"
- 1
[Draining the Tofu] Cut the firm tofu in half and wrap it in paper towels or parchment paper. Sandwich it between two trays, secure them with a few rubber bands, and place in the refrigerator for 1 hour to drain thoroughly. If you are short on time, microwave it or boil it in water to remove moisture.
- 2
[Prep Vegetables] Chop the spinach into pieces about the length of the second joint of your pinky finger (approx. 3–3.5 cm). Cut larger leaves in half lengthwise first to keep the size uniform. Make a cross-cut in the red root ends and wash thoroughly to remove any sand.
- 3
[Prep Vegetables] Julienne the carrot with the skin on, making the pieces about the same thickness as the spinach stems. Cut the tsuki-konnyaku into bite-sized lengths.
- 4
[Boiling Spinach] Bring water to a boil and add a pinch of salt. Add the spinach stems first, then add the leaves shortly after and boil briefly. Once boiled, immediately plunge into cold water (ideally ice water) to preserve the color, then squeeze out the moisture firmly with your hands.
- 5
[Boiling Carrots] Boil the carrots in the same water for 1 to 1.5 minutes, removing them while they still have a slight bite. Do not rinse in water; drain in a colander and let them cool naturally (air-cooling).
- 6
[Boiling Konjac] Briefly boil the konjac to remove its odor, then cool in cold water.
- 7
[Soy Sauce Washing] Add just under 1 tbsp of soy sauce to the squeezed spinach, toss by hand, and squeeze firmly once more.
- 8
[Making the Dressing] Tear the drained tofu into a bowl and mash it finely with a whisk until crumbly. Add the sugar, white miso, sesame paste, light soy sauce, and sesame oil, mixing well. Finally, add salt to sharpen and balance the flavors.
- 9
[Tossing] Add the spinach, carrots, and konjac to the dressing bowl, then add the entire can of tuna. Toss everything together gently and roughly so as not to break up the tuna chunks too much.
- 10
[Plating] Mound the salad gently in a serving bowl to give it airy height and an elegant look. Ready to serve (serves 4).
Detailed Commentary on "Shira-ae (Mashed Tofu Salad) with Canned Tuna"
* Content organized by topics from the video.
The Appeal of Shira-ae and a Secret Ingredient
Starting with the familiar greeting, "Cooking is freedom!" Today, we introduce "Shira-ae," a classic Japanese dish that is surprisingly rarely made at home. While it is a great side dish that keeps in the fridge for about 4 days, the key highlight today is adding "canned tuna" as a professional secret ingredient. Once you master the tofu dressing, you can easily adapt this dish with seasonal vegetables (komatsuna, crown daisy, canola blossoms), fruits, or even shredded chicken breast. Adding vinegar turns it into "Shira-su-ae" (vinegared tofu salad), making it an incredibly versatile and deep dish. Although it originated as Buddhist vegetarian cuisine (shojin ryori), adding canned tuna makes it a rich, approachable dish that everyone from kids to adults will love.
Tofu Draining Techniques for a Smooth Texture
The most crucial step to making delicious Shira-ae is thoroughly removing moisture from the tofu. We use one block of firm tofu. Cutting the tofu in half allows it to drain much faster than leaving it whole. Wrap the cut tofu in paper towels or parchment paper, place it between flat trays to apply pressure, and secure it with a few rubber bands. Ideally, let it sit in the fridge for about an hour. If you are short on time and cannot wait, you can microwave it to evaporate the moisture or boil it briefly in water, which also helps the moisture evaporate quickly after draining.
Prepping Vegetables and Konjac for Easy Eating
Next, we prep the ingredients. Cut the spinach into bite-sized pieces about the length of the second joint of your pinky finger (approx. 3–3.5 cm). Since the leaves are large, cut them in half lengthwise first to keep the size uniform. The sweet red root ends are delicious, so make a cross-cut in them and wash thoroughly to remove any sand. Julienne the carrot with the skin on to match the thickness of the spinach stems. For the konjac, using pre-shredded "tsuki-konnyaku" is highly convenient. Even if the package says "no parboiling required," boiling it briefly removes its unique odor and gives it a plump texture. This extra step is a professional touch you shouldn't skip.
Boiling and Squeezing for Color and Texture
Bring water to a boil and add a pinch of salt to raise the boiling point and keep the vegetables vibrant. Start by boiling the spinach stems first, then add the leaves shortly after for a quick blanch. Once boiled, immediately transfer to cold water (ideally ice water) to stop the cooking process and lock in the color. Next, boil the carrots for 1 to 1.5 minutes, keeping them slightly firm to maintain a nice texture. Instead of rinsing them in water, drain them in a colander and let them cool naturally—a technique called "oka-age." Finally, briefly boil the konjac and cool it in cold water. Squeezing the spinach firmly with your hands to remove all excess moisture is extremely important to prevent the dish from becoming watery and bland.
The Golden Ratio for a Rich Tofu Dressing
Now, let's make the dressing. Tear the well-drained tofu into a bowl and use a whisk to mash it until finely crumbled. While restaurants pass the tofu through a fine sieve for an ultra-smooth finish, mashing it with a whisk is more than enough for a delicious home-cooked version. Add sugar (cane sugar), white miso, sesame paste, light soy sauce, and a touch of sesame oil (1/2 tsp). Adding just a tiny bit of white miso is a professional secret that dramatically boosts the richness. After mixing everything thoroughly, add a pinch of salt at the end. This final pinch of salt sharpens the flavors, preventing the dressing from tasting flat.
The Pro 'Soy Sauce Wash' and Canned Tuna
Add just under 1 tbsp of soy sauce to the squeezed spinach, toss by hand, and squeeze it firmly once more. This traditional Japanese technique is called "shoyu-arai" (soy sauce washing). The salt in the soy sauce draws out remaining moisture from the spinach, preventing the final dish from becoming watery. Add the squeezed spinach, carrots, and konjac to the dressing bowl. Then, add a whole can of tuna. Adding tuna transforms this traditionally humble vegetarian dish into a rich, savory side dish that kids will happily devour. Toss everything together gently, making sure not to break up the tuna chunks too much.
Plating, Tasting, and Creative Variations
Now, plate the finished Shira-ae. Instead of pressing it flat, mound it gently to incorporate air and give it height, which makes the presentation look elegant and refined. During the tasting, the gentle flavor of the tofu and the rich aroma of sesame spread through the mouth, with the tuna adding a deep richness without overpowering the dish—a perfect balance. The host praised how comforting this gentle Japanese dish is as you get older. For variations, he suggested adding chopped zha cai (Sichuan pickled mustard tuber) or menma (bamboo shoots) for a delicious Chinese-style twist. Finally, he expressed gratitude for reaching 10,000 subscribers and wrapped up the video.
About 【荒木町鈴なり】村田明彦の煮るなり焼くなり
【荒木町鈴なり】村田明彦の煮るなり焼くなり
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